Brassica Kitchen + Cafe canât be contained
The JP restaurant pursues passion and creativity through difficult times
By Devra First Globe Staff,Updated January 12, 2021, 6:12 p.m.
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The B.K. Buffalo Chicken Sandwich at Brassica Kitchen. Brassica, a cafe by day and neighborhood restaurant serving homemade, locally sourced food by night, has been staying busy with takeout.Erin Clark/Globe Staff
Itâs hard to package creativity in tiny little boxes. It shines on ceramic plates handmade by a local potter friend. It grows amok in jars of miso and containers of kimchi. It flourishes in community, when likeminded experimentalists come together to make things, and share them with those who appreciate the wild things they make. Creativity is the way of life at Jamaica Plainâs Brassica Kitchen + Cafe, and this year the people behind the restaurant â people who also donât fit well in tiny little boxes â are working hard to sustain themselves, th
You’ve likely heard of fruit, vegetable, and even meat CSAs. But a CSA for fermented food and drink? That’s a little more funky.
Enter Juice Box Ferments, a fermentation-centric company founded by Brassica Kitchen + Cafe’s beverage director/partner Noah Todoroff and executive chef/partner Jeremy Kean. In September, the duo began offering special-edition bottles of fermented beverages sold through the Jamaica Plain restaurant, gaining a small but steady following. On Wednesday, Juice Box Ferments introduced a monthly CSA-style box of fermented food and fruit wines, many of which use local and foraged fruits, herbs, and homemade wild yeast.